186 POODS AND FOOD ADULTERANTS. 



ing the outer coat of the corn, beside the angular large cells of the in- 

 terior, which are filled with starch and piperine, the latter being yellow 

 in color. The first of these layers and outer one is made up of colorless 

 large loosely-arranged cells, with some fibers, more compact toward the 

 exterior than the interior of the layer and carrying globules of oil. This 

 layer makes up the principal part of the husk of white pepper. The 

 second layer is a part of what Fliickiger calls the testa, and consists of 

 small yellow cells, thick walled and closely appressed. Next the third 

 layer and second portion of the testa consists of liginified brown cells, 

 which in their transverse appearance resemble some of the cells of mus- 

 tard hulls., the individuality not being made out easily owing to the 

 thickness of the walls. Having become thoroughly familiar with these 

 appearances the white ground pepper should be examined and will be 

 found to differ in the way in which these coats are presented. They can 

 be recognized, however, and must be studied until thoroughly under- 

 stood. The presence of the least portion of adulterant is then readily 

 detected. 



The black pepper is not as simple in its arrangement as the white. 

 The maturity of the latter gives its structure more distinctness. 

 while in the black the more or less shrunken character of the berry ren- 

 ders the recognition of the various tissues difficult. In a section from 

 the exterior of a softened black pepper the interior coats, after what 

 has been learned with the white, will be quickly recognized, but will be 

 found to not be as plainly developed. The coats of the outer pericarp, 

 which in the white pepper were wanting, will be found t o be dark-col- 

 ored, shrunken, and confused, so that it will require much study to dis- 

 cover the forms of cell which Fliickiger describes. It will be found 

 easier, perhaps, in the ground black pepper. There the structures al- 

 ready recognized in the ground white pepper will be seen and in addi- 

 tion dark-brown particles, portions of the outer coats. Careful exam- 

 ination of different particles will detect some which consist of the elon- 

 gated vertical exterior cells, containing resin, while others are the 

 shrunken parenchyma cells of the second layer, whose structure is in- 

 distinct. 



Fliickiger calls the first layer yellow, which hardly seems correct, as 

 the appearance is nearly black. It is unnecessary, however, to at- 

 tempt a minute study of these cells, as one is only required to be able 

 to recognize their appearance and in addition to know something of 

 the relative proportion of ground pepper which they should form as 

 they are added in excess as pepper dust, the wast e hulls of pepper be- 

 ing often used as an adulterant. The colored portion of a ground black 

 pepper it will be found divides itself into two classes, the dark par- 

 ticles which have just been mentioned and the deep reddish ones, which 

 are made up of the testa of the seed and its adherent parenchyma. 

 The two will be readily recognized and distinguished from adulterants 

 by the investigator. 



